Chinese Fried Rice

Make the sauce by mixing 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sesame oil, 1/2 teaspoon sugar, and a pinch of white pepper in a small bowl. Set aside for later use.

Heat a large wok or wide skillet over high heat until smoking hot. Add 1 tablespoon of vegetable oil and swirl to coat the surface. The high heat is essential for achieving the characteristic wok hei (breath of wok) flavor.

Add your diced protein to the screaming hot wok and stir-fry for 2-3 minutes until cooked through and lightly browned. Remove from the wok and set aside on a plate to prevent overcooking during the final assembly.

Add another tablespoon of oil to the wok. Pour in the beaten eggs and let them sit undisturbed for 10-15 seconds until they start to set around the edges, then scramble quickly into large, fluffy curds.

Before the eggs are fully cooked (they should still be slightly runny), add the cold rice directly on top. Use your spatula to break up any clumps and toss vigorously to combine with the eggs and coat with oil.

Continue stir-frying the rice over high heat for 3-4 minutes, using a scooping and flipping motion. Press the rice against the hot wok surface occasionally to create slightly crispy bits, which add wonderful texture.

Add the mixed vegetables and stir-fry for 2 minutes until heated through and slightly softened but still crisp. The vegetables should retain some crunch for textural contrast against the soft rice.

Return the cooked protein to the wok along with the sliced white parts of the spring onions. Toss everything together for 1 minute to heat through and distribute the ingredients evenly throughout the rice.

Pour the prepared sauce over the rice and toss vigorously for 1-2 minutes until every grain is evenly coated and the sauce is absorbed. Taste and adjust seasoning with additional soy sauce or white pepper if needed.

Remove from heat and stir in the sliced green parts of the spring onions for freshness and color. Serve immediately while piping hot. Garnish with extra spring onions and sesame seeds if desired for presentation.